Having been in Melbourne for 3 months now, I can definitely say that brunch is not taken lightly here. Just like Montreal, brunch is a trend that has restaurants booming with creative new ways to incorporate seasonal foods into savoury and sweet dishes.
Upon exploring multiple brunch spots around town, I’ve noticed a few trends that have yet to emerge in Canada.
1. Adding Texture with Meringues!
2. Mushrooms for Maximal Umami
Large herb roasted portobello mushrooms plated with white bean purée, chèvre & hazelnut crumble, walnut bread and poached eggs. At: Hardware Société
3. A Creamy Component : the Panna Cotta
4. The original trendsetter: Smashed Avo
I don’t think you can find a brunch menu without this iconic dish nowadays. Fresh bread piled with fresh avocado never tasted so good!
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